Savory Meatloaf with Mushrooms, Carrots and Peppers

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Meatloaf with Mushrooms, Peppers and Carrots

When I was growing up, meatloaf was a family staple.

With five of us in the family, my mom did a terrific job stretching our food dollars. Serving ground beef with fillers like breadcrumbs and onions was a great place to start.

Herby Beefy Meatloaf Muffins

Herby Beefy Meatloaf Muffins

In the past I’ve turned meatloaf recipes into herby muffins. I like the automatic portion control, and they freeze beautifully.

But this week I wanted a walk down memory lane, so I molded my beefy mixture into a loaf, then roasted it on a rack in the oven over a cookie sheet covered with foil. I don’t have a fancy meatloaf pan, so this method allowed the fat to drip off onto the cookie sheet.

Meatloaf with Mushrooms, Peppers and Carrots

Meatloaf with Mushrooms, Peppers and Carrots
Just like mom, I stretched my meat with mushrooms, carrots and bell peppers, and since I used extra lean ground beef, the extra veggies added moisture as well.

Meatloaf with Mushrooms, Peppers and Carrots
A savory meatloaf reminiscent of Mom’s, with a brush of sweet barbecue sauce to give it a golden brown glaze, and served with roasted sweet potatoes and apples. This is definitely my idea of comfort food.

~Kristi

Meatloaf with Mushrooms, Carrots and Peppers

8

Shake It Up! Try ground turkey or ground chicken for a nice change from beef.

Ingredients

  • ½ large onion, chopped
  • 4 ounces mushrooms, sliced
  • ½ large bell peppers, chopped
  • 1 medium carrots, sliced
  • 3 clove garlic, chopped
  • 2 large egg whites
  • ½ cup bread crumbs
  • 2 teaspoons Worcestershire sauce
  • 3 tablespoons ketchup
  • 2 ½ pounds extra lean ground beef
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup barbecue sauce

Instructions

  1. Preheat the oven to 400 degrees. Line a cookie sheet with foil and top with a rack.
  2. Combine onion, mushrooms, bell pepper, carrots and garlic in a food processor and pulse into small pieces.
  3. Dump vegetables into a large bowl and add remaining ingredients EXCEPT barbecue sauce. Work well to combine ingredients.
  4. Mold into a loaf, keeping size as even as possible.
  5. Place on the rack and roast in the oven for 1 - 1/2 hours until meat is no longer pink. 15 minutes before removing from the oven, spread barbecue sauce on the top to create a glaze.

Notes

Food energy: 272kcal Saturated fatty acids: 3.29g Monounsaturated fatty acids: 3.14g Polyunsaturated fatty acids: 0.59g Total fat: 7.02g Calories from fat: 63 Cholesterol: 87mg Carbohydrate, by difference: 16.03g Total dietary fiber: 1.37g Protein: 33.10g Total lipid (fat): 7.65g Water: 170.25g Ash: 3.19g Total sugars: 7.77g Calcium: 39mg Iron: 4.05mg Magnesium: 43mg Phosphorus: 322mg Potassium: 712mg Sodium: 521mg

http://motherrimmy.com/recipe-meatloaf-mushrooms-carrots-peppers/

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Comments

  1. says

    It’s odd, but I’ve never made meatloaf. I like it, and order it out sometimes, but just have never done it myself. Definitely need to, wouldn’t you say? And this would be a great one to start with!

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